The “real” name of this dish in my family, is pork pie. But pork pie, in its history as my favorite meal, has never been received well by that name. All throughout my childhood, whenever I was asked about my favorite food, this dish would be my reply. Almost always met with an odd look or expression. Pork pie is not an overly glamorous name, so for its internet debut, I felt it deserved a re-brand.
I grew up in Eastern Washington, where summers are hot, and winters are bone-chillingly cold. My family was a sports-loving sort of bunch, and most of our frigid winters were spent inside an icy gymnasium at basketball games and practices. I remember countless winter evenings, coming home late from practice to find a giant slice of this savory pie stowed away in a warm oven, waiting to comfort and nourish. I can vividly recall sitting down by myself at the kitchen table, unwrapping the foil and letting the steam and smell hit my face like a warm, delicious wave. The pie was always a reminder of the comfort of home, the love of my scratch-crust making mother and the magic of a good, warm meal.
And though my basketball career is long over, and the days of enjoying my mother’s cooking are sadly scarce, I’ve taken to making this pie in the damp, bleak Oregon spring to combat our terrible lack of sun.
The secret to achieving that toasty-from-the-inside-out feeling with this pie is the hand-made crust. And warm, spicy sausage. And fresh, earthy little potatoes. Basically, the secret is to get the best ingredients you can find and give this dish the time and care it deserves. Trust me, it’s worth it.
- [b]PIE CRUST[/b]
- 2 9 in pie crusts
- [i](good basic recipe [url href=”http://www.marthastewart.com/343815/pate-brisee”]here[/url]) [/i]
- 2 lbs. country sausage (pork)
- 2 yellow onions, diced
- 1 Tbsp flour
- 2 tsp Worcestershire
- 5-6 new potatoes
- 1 tsp thyme, chopped
- 1/4 tsp hot sauce/chili flake
- Make pie crust. Chill. Roll out and arrange in 9″ pie pan.
- Brown sausage in large saute pan. Add onions and cook until sausage is completely cooked through. Drain off fat.
- Stir flour with 1 cup water. Stir mixture into meat and onions. Add potatoes, Worcestershire, thyme, hot sauce/chili flake and season with salt & pepper.
- Reduce heat to low, cover and simmer 15 mins.
- Spoon mixture onto bottom crust (in pie pan). Top with other crust, brush with egg wash (1 egg, splash of milk or water).
- Bake 45 minutes, at 425 degrees.